Crispy Southwest Chicken Wraps/Tacos

Just made these tacos the other night. I have to admit that the prep was more lengthy than I prefer but I think they were worth it. They tasted fabulous and heat up really well for left overs.

INGREDIENTS:
1 cup cooked rice, warm or at room temperature (I used a medium grain brown rice)
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used Monterey Jack)
Sour cream (optional)
I also topped these with sliced avocados. 

6 burrito-sized flour tortillas (I opted for smaller taco size black bean wheat tortillas instead of burrito size. As a result I made more of a taco than a wrap)


DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.


Original recipe posted by MelsKitchenCafe
http://www.melskitchencafe.com/2009/09/crispy-southwest-chicken-wraps.html